The Saint's BTB Liqueur
	300 ml    cream   1 cup    whiskey   .5 tsp    coconut essence   395 ml    condensed milk   3 large    eggs   250 g    milk chocolate   .5 tsp    almond essences   .5 tsp    rum essence     1 Separate eggs and stiffly beat whites. Melt chocolate over double boiler. 2 Mix cream, whisky, essenses, condensed milk and egg yolks with the melted chocolate. 3 Fold in egg whites, pour into storage bottles. seal and refrigerate.   Servings: 40 Yield: 1.2 litres   Copyright © 2006, The Gourmet Saint